Sous Chef, Durban North

KEY OUTPUTS

• Kitchen Hygiene standards set
• Responsible for training chefs & implementing kitchen standards
• Abide by the 7 day Menu set according to Food Styling Guide and approved by the company's Food Fundi
• Work with the company's training chef when visits are conducted and be feedback fit
• Presentation as discussed and according to Styling Guide
• Up to date with What's Hot & What's Not for the company's Food
• Through the Tummy of the Guest Bops
• Creative Bush Banqueting according to Food Styling Guide
• Proactive Maintenance
• Good communications with:
• All chefs
• All camp managers
• Heads of Department
• Lodge Manager
• Suppliers
• Good stock controls and stock rotation
• Responsible for all food orders, storerooms and fridge and deepfreezes in absence of the executive chef
• All food going out to guests at any time to be checked in absence of the executive chef
• Chef to check buffets/dinner/breakfasts

PERSONAL CHARACTERISTICS

• Good interpersonal skills
• Sense of urgency
• Passionate about guest delight
• Attention to detail
• Diligence and self-motivation to meet deadlines and keep on top of your job
• Willingness/ability to share information and teach and inspire others

PREVIOUS WORK EXPERIENCE REQUIRED

• At least 2+ years Chef experience
• Passion for kitchen management – including all kitchen administration, general hygiene and people management
• Passion for training staff, creating fabulous food, and new ideas